food
grilling showdown
elizabeth’s
Charbroiled St Louis-Style
Ribs with Two Sauces
p r e p : 30 m in u tes g r il l : 2 h o u rs
s t a n d : 25 m in u tes
IN G R E D IE N T S
V2
recipe Big Lou’s BBQ Rub,
below
4
slabs of spare ribs (St Louis sty le),
about 900 gm each
BBQ sauces,
right
PR EPA RA T IO N
1. Prepare rub. Build charcoal fire o r preheat
gas grill for indirect grilling
(see fa cin g p a g e ).
Rub th e ribs w ith som e spice rub. Let it sit,
covered, for about 15 m inutes.
2. Place ribs, bone-side dow n, in centre o f grill
o r in rib rack, m aking sure they are n o t over
direct flam e. Grill, covered, over indirect
m edium heat (about 165°C ) until m eat is
ten d er and has pulled back from ends o f
bones. Brush w ith one o f the BBQ sauces 10
m inutes before th e end.
3. Remove ribs from grill and let it rest for 10
m inutes. C ut into portions; pass the
rem aining sauce.
Makes
10 servings.
Big Lou’s BBQ Rub
In a bowl com bine
V2
cup black pepper,
%
cup sw eet paprika,
V2
cup
brow n sugar,
2
tbsp salt, l tbsp w hite pepper, l
tbsp onion powder,
2
tsp chilli pow der,
y2
tsp
cayenne pepper, and l tsp ground cum in. Use
half o f the rub on the ribs and store rem aining
in an airtight container for up to
3
m onths.
Each Serving 668
cal, 42 gmfat, 160 mgchol,
1,560 mg sodium, 29 gm carh, 2 gm fibre,
43 gmpro.
Sticky-Sweet BBQ Sauce
Elizabeth prefers Heinz brand chilli sauce, but
any ketchup-based chilli sauce will do.
start to finish: 25 minutes
IN G R E D IE N T S
340 gm chilli sauce
340 gm grape jam
2
tbsp yellow m ustard
2
tbsp W orcestershire sauce
1
tsp salt
y2
to
1
tsp freshly ground black pepper
Pinch garlic salt or garlic paste
1
tbsp apple cider vinegar (optional)
PR EPA RA T IO N
1. In saucepan com bine chilli sauce and jam .
H eat over m edium heat, stirring occasionally
until jam is m elted; whisk together.
2. W hen m ixture is sm ooth and begins to
bubble, gently add m ustard, W orcestershire
sauce, salt, pepper, and garlic. Taste and
adjust the seasoning. If it is too sw eet, add
vinegar; cool. Sauce will keep in the
refrigerator up to
1
week.
Makes
2
V3
cups.
Smoked Tomato BBQ Sauce
p r e p : 40 m in u tes c o o k : 5 m in u tes
g r il l : 30 m inutes
IN G R E D IE N T S
8
large ripe (but still firm ) tom atoes
2
large onions, cut in half
3
tbsp extra virgin olive oil, plus extra for
coating tom atoes
y2
cup packed dark brow n sugar
2
tbsp red wine vinegar
1
tbsp sw eet sm oked Spanish paprika
l/ 2
tsp salt
PR EPA R A T IO N
1.
Build charcoal fire o r preheat gas grill for
indirect grilling
(see fa cin g page).
Core
tom atoes; coat tom atoes, and shallots w ith
olive oil. Season w ith salt. Place in disposable
alum inium pan. Place in centre o f grill
indirectly over m edium heat; grill, covered, 30
m inutes o r until tom ato skins are bursting
and shallots are soft; rem ove.
2. Place tom atoes and shallots in blender w ith
pan juices. Pulse, half at a tim e, until
liquefied. Add brow n sugar, vinegar, the 3 tbsp
o f olive oil, paprika, and salt. Blend until
sm ooth. Taste and adjust seasoning if desired.
Remove from blender. Put through a food
mill o r fine m esh strainer to rem ove seeds
and skins.
3. Place strained liquid in large saucepan.
Sim m er gently for 5 m inutes. Remove and use
im m ediately o r refrigerate in a tightly covered
container for up to
1
week.
Makes
5 cups.
jamie’s
Red Chilli-Rubbed Baby
Back Ribs
G ranulated garlic is a coarsely ground form of
dehydrated garlic. To substitute, use the same
am ount o f garlic paste or garlic salt.
p r e p :
20
m inutes g r il l :
2 x
/ 2
hours
IN G R E D IE N T S
1
tbsp chilli pow der
1
tbsp paprika
1
tbsp brow n sugar
1
tsp salt
2
tsp ground cum in
2
tsp granulated garlic or garlic paste
2
tsp ground black pepper
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